I love trifle it is one of my favourite deserts. For this berry trifle you can use fresh, frozen or tinned fruit. In this triffle I used strawberries, blackcurrants and raspberries. I also made fresh custard, which tastes divine but does take time so feel free to use custard powder to make your custard. Tin custard is fine to use but be aware that it is not as thick and the cream may not sit as well. As an added extra I also add slices of banana on top of my custard this is optional, banana does go brown quickly so be aware of this. ( Its never a problem for me as the trifle does not last long before its all eaten).
You will need
- Glass trifle bowl
- Measuring jug
- Wooden spoon
- Mixing bowl
- 1 x 135g/4¾oz packet raspberry or strawberry jelly
- 170g/6oz ready-made jam-filled Swiss roll or any sponge cake you have bought or made
- 325g of mixed berries
- 300ml/10½fl oz milk
- 300ml/10½fl oz double cream
- 1 vanilla pod, split, seeds scraped out or use vanilla extract 1-2 teaspoons
- 2 tbsp cornflour
- 2 tbsp cold water
- 4 large free-range egg yolks
- 75g/2½oz caster sugar
For the topping
- 300ml/10½fl oz double cream
- 100g mixed berries
- Cut the swiss roll or sponge into pieces and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl.
- Scatter the fruit on top of the sponge.
- Prepare the jelly according to packet instructions and pour the over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours.
- Make the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, (or extract)then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod if using.
- Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside.
- Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat.
- Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon.
- Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously. It is important that you do stir continuously or it could go lumpy.
- Remove the pan from the heat and pour the custard into a bowl. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled.
- When the custard has cooled, stir the custard a few times, then gently pour onto the set jelly.
- Slice banana onto the custard (optional)
- Return the trifle dish to the fridge until the custard is lightly set. About 30 minutes
- Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle.
- Add the extra berries to the top. You can scatter these or just place them in the centre. Return to the fridge until ready to serve.
- To serve, spoon the trifle into serving bowls and eat immediately.
There are lots of variation to making a trifle, sometimes if I don’t have any sponge I have used digestive biscuits crushed, if you don’t want to use mixed berries then just use your favourite, for example make a strawberry or raspberry trifle, and choose the flavour of the jelly that goes best.